Prosciutto & rocket rolls
For buffet food, try something different with prosciutto and rocket rolls
Difficulty and servings
Serves 8 - 12
Preparation and cooking times
Prep 20 - 30 mins
- Mix the ricotta with the pesto and season with salt and pepper. Cut each slice of prosciutto in half widthways, then spread the ricotta mix over them.
- Lay a few rocket leaves lengthways on each slice so they poke out at each end. Roll each one up and place on a serving plate. Sprinkle with ground pepper.
- Prepare ahead; assemble the rolls on the plate, cover with cling film and keep in the fridge for up to 1-2 hours until ready to serve.
Make it with Bresaola
Bresaola - thin slices of dried beef from Italy - is a good alternative to prosciutto.
Per serving for 8
92 kcalories, protein 8g, carbohydrate 1g, fat 7 g, saturated fat 3g, fibre 0g, salt 1.15 g
Recipe from Good Food magazine, December 2001.
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http://www.bbcgoodfood.com/recipes/2676/
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Ingredients
- half a 250g tub ricotta
- 2 tbsp pesto (red or green)
- 12 slices of prosciutto
- 50g bag rocket leaves
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Pear & gorgonzola crostini, perfect vegetarian buffet finger-food
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Difficulty and servings
Serves 8 - 12
Preparation and cooking times
Prep 20 - 30 mins
Ingredients
- half a 250g tub ricotta
- 2 tbsp pesto (red or green)
- 12 slices of prosciutto
- 50g bag rocket leaves
Per serving for 8
92 kcalories, protein 8g, carbohydrate 1g, fat 7 g, saturated fat 3g, fibre 0g, salt 1.15 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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25 August 2008
caththecook rated and commented on this recipe
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01 November 2009
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